Papain product and method of preparing same



mixture to the preparation. containing amygdalin; 55

hurrah stares eraser LAEAFN PRQENUCT AND MIETIEIGD F ZPRE- PARIING SAME Alired mots, Munich, Germany No Drawing. Application September 15, 1936, Serial No. M93372. in Germany April 16, 1933 9 maims (Cl. 195-453) invention relates to the manufacture of Examples of seeds containing amygdaline are active dry preparations of papain and similar the following: plum, apricot, peach, sweet and vegetable proteases. bitter almond, wild cherry, sweet cherry, apple,

The experiments relating to the activation of quince, red currant, poppy, lucerne, lentil, lupine, papain and similar vegetable proteases described castor oil seed, cocoa bean, soy bean, olive, pumpin numerous scientific publications are dealing kin, oat, barley, germinant corn, and many othsolely with the activity of the activators in aqueers. ous solutions, but none of these publications dis- If, besides amygdallne the enzyme emulsin iscloses an active papain preparation in dry form. contained in the seed, which is usually the case,

30 Papain preparations activated with the usual the seed alone may be able to activate the papain 10 activating agents cannot be dried without perwithout aid of dry yeast. If, however, the seed. manentiy losing their activity, because these though containing amygdalin, does not contain activating agents, as for instance hydrocyanic any emulsin, the emulsin of the yeast may subacid and sulphur-hydrogenated, volatilize upon stitute the missing emulsin of the seed without 35 drying of the aqueous solution, even if the drying substantial diminution of the efiect. is carried out in a vacuum at low temperatures. The activation with which the mixture Yeast The principal .object of the present invention seed endows the papain etc., is a very considis to manufacture a dry preparation of papain erable one, and exceeds, particularly regarding its which can be activated by moisture. In the procaction on peptone, the hydrocyanic acid activaess oi the present invention, like in many of the tion as generally used in laboratories, although 20 known processes, hydrocyanic acid is used as the quantities of hydrocyanic acid formed upon activator. According to thepresent invention, splitting off the amygdallne are infinitesimal in however, the hydrocyanic acid is not applied in comparison with those employed in the known the usual manner by adding the acid or its salts processes.

to an aqueous solution of papain, but'vegetable A marked advantage of the present invention 25 substances are used which give ofi hydrocyanic is that the papain is retained inactive, i. e. insenacid under the influence of an enzyme of vegesitlve to the oxygen of the air until it becomes table origin called emulsin (amygdalase). The moistened, and also the activators are not sushydrocyanic acid generated in this manner en- Ceptible to any oxidation, because they'become tom into a biological combination with the papain reducing agents only by enzymatic intermediate 30 or the analogous vegetable enzyme, respectively. processes at the dissolution of the preparation As a suitable vegetable substance for the purin water, i. e. at the moment of use. pose indicated, dry yeast may be used which con- The following example illustrates an emboditalns the enzyme emulsin in ample quantity. ment of the invention in which a dry papain prep- There is no substantial difference between a dry aration is manufactured with yeast and seed yeast containing living cells, and a dry yeast powder: About 50 parts of dried commercial which has been exposed for two hours to a tempapain in pulverized form are mixed with 30 peratlll'e 0f to destroy the i g ce parts of dry pulverized yeast (with living or dead The dry yeast is mixed with drypapain in cells). Furthermore about 20 parts of cocoa- 40 the ratio of 1:1, whereby a useful preparation is bean seeds which have been previously unhusked, 40

obtained, the activation of which is effected-as freed fr m oil and pulverized, are admixed t0 the characteristic of the products of the inventionpreparation, only at the moment when it is moistened with What I claim is: water or gastric juice. The mois ng 0 t e 1. The herein described method of manufacpreparation has the effect that the emulsin of the turing a, dry preparation of papain capable of 45 yeast Splits Off the amygdaline contained in the being activated by moisture, which method conveast a e a that contained in the raw papainsists in adding to dry commercial papain a dry Simu ta e u ly, hydrocyan c is formed substance having a natural content of amygdalin which is bound biologically to the papain. and emulsin,

so A f rther nc eas o e activity of p p 2. The herein described method of manufacmay be obtained by additional use of a vegetable t -i g a, dry preparation of papain capable of 1 S ed containing amygdaline- For this Purpose being activated by moisture,.which method'conthe seed is unhusked. freed from oil, and pulversists in adding to dry commercial papain a mixized and the powder obtained is used as an adture comprising dry yeast and a vegetable seed 3. A method, as claimed in claim 2, in which said vegetable seed consists of cocoa bean powder freed from oil. g

4. A dry preparation of papain capable of being activated by moisture said preparation comprising dry papain and a mixture of dry yeast and a vegetable seed containing amygdalin. 7. A dry preparation of papain capable of being activated by moisture, said preparation containing dry papain and a mixture comprising dry yeast and cocoa bean powder freed from oil.

8. A method as claimed in claim 1, in whichthe dry substance to be added to the papain consists of yeast.

9. A method, as claimed in claim 1, in which the dry substance to be added to the papain consists of a vegetable seed containing amygdalln and emulsin.

ALFRED KLO'IZ. 

